Seven Layer Bars

I was told by my Aunt Chris that I have been neglecting my cooking blog and she is 100% correct. I have a very busy 9 month old on my hands and barely have time to cook these days, let alone take pictures of it, edit the pictures, and sit down to write it all up in a blog. But this blog was kind of my first baby (aside from our very spoiled pug Wendell) and I do need to give it some love and attention from time to time. Thank you for those of you still checking in on it. I hope you will forgive me for the neglect by sharing these delicious Seven Layer Bars! I had never made them before and really have only had them a couple times, but for some reason I got it in my head to make them a couple of weeks ago. I sent them in to work with my husband and when I asked how his co-workers liked them he told me that one lady said, "I love your wife!" And that makes it all worth it, knowing someone else enjoyed these tasty treats. They are fairly simple to make but plan ahead because they have to cool for TWO HOURS!

Seven Layer Bars
From Brown Eyed Baker
Printable Version
Ingredients
1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers, crushed or 5 ounces of graham cracker crumbs
1 cup finely chopped walnuts (I prefer pecans so used those)
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 (14 ounce) can sweetened condensed milk

Directions
Adjust an oven rack to the lower-middle position and preheat oven to 350 degrees. Line a 9X13 pan with two overlapping pieces of foil or parchment paper, leaving overhand to act as handles for lifting the bars out of the pan. Spray with non-stick cooking spray. 
Spread the coconut on a baking sheet and bake until the outer flakes begin to brown, about 4 minutes (keep a very close eye on it!). Set aside to cool.
Melt the butter and combine with the graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly into the bottom of the prepared pan to form your first layer. 

In order, sprinkle the pecans, chocolate chips, white chocolate chips, butterscotch chips and then coconut on top of the graham cracker crust. Pour the sweetened condensed milk over the entire dish. 

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours. 

Remove the bars from the pan using the foil or parchment paper handles and place onto a cutting board. Using a sharp knife cut into small bars because these babies are RICH!

Butter Pecan Cupcakes

I was on the hunt for butter pecan cupcakes for my husband's birthday because that is one of his favorite ice cream flavors. There are tons of recipes for layered butter pecan cake, but since I wanted to take them into work for his coworkers to enjoy I really thought cupcakes were the way to go. I finally came across this recipe from A Cuppy Cake Life and spent the majority of the day whipping them up. Making cupcakes with a three month old is no easy task but a couple of hours later they were in the hands of hubby and his coworkers being gobbled up. Although this a great cake recipe and the toasted pecans were a tasty touch, I was not a fan of the frosting. I think there was too much powdered sugar and modified the recipe below. Honestly I suggest using a different frosting, perhaps your favorite buttercream! 

Butter Pecan Cupcakes
From A Cuppy Cake Life
Makes about 30 cupcakes

Ingredients
2 1/2 cups chopped pecans
1 1/4 cups butter, softened and divided
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Directions
Preheat oven to 350 degrees. Line muffin tins and set aside. In a large skillet melt 1/4 cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat stirring frequently until nuts are toasted and fragrant, about 10-15 minutes. Do not over cook. Remove from the heat and allow to cool.

In a medium bowl sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl cream the sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix throughly after each addition. Beat in vanilla. Add the dry mixture in thirds alternating with the milk. Mix well after each addition. Stir in 1 cup of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon 1/4 cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 3 minutes before removing to a write rack to cool completely.

For the Frosting
1 cup butter, softened
8 cups powdered sugar
5 ounces evaporated milk
2 teaspoons vanilla

Cream together the butter, vanilla, and 3 cups of the powdered sugar. Once well incorporated add the evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining toasted pecans.

Green Beans with Cilantro Pesto

My good friend and neighbor Jess let me borrow her new favorite cookbook, The Homesick Texan. Jess is from Texas and loves to cook Texas style food. Hubby and I have greatly benefited from this being her neighbor! Jess brought over a bite of these green beans one night after she made them and they were so good I asked to borrow the cookbook soon after to make them for myself. With the crunch of pecans and the flavor of cilantro, this recipe is a deliciously easy way to spruce up your green beans. 

Green Beans with Cilantro Pesto
From The Homesick Texan Cookbook
Printable Version
Ingredients

1 pound fresh or frozen green beans, preferably long and thin
1 ½ cups cilantro leaves
¼ cup olive oil
2 cloves garlic
1 serrano chile, seeds and stems removed and roughly chopped (I omitted this)
¼ cup roasted pecans
1 tablespoon lemon juice
Salt, to taste

Directions
In a blender or food processor mix together the cilantro, olive oil, garlic, chile, pecans, and lemon juice until a paste is formed. Add salt to taste

Bring a large pot of salted water to a boil and add the green beans. Cook until bright green, about five minutes. Drain and run cold water over the green beans to stop them from cooking any longer. Return to beans to the pot and toss with the cilantro pesto. Add salt to taste.

Low Carb Pancakes

On the weekends when hubby is around in the mornings I love to wake up and make a big breakfast for us both to enjoy. Pancakes are one of my favorite breakfast foods but hubby isn't a big fan because he says they have too many carbs. I found this recipe for low carb pancakes on Healthy and Homemade and knew that I could entice the hubs into eating them but first I had to find coconut flour. Thankfully my store carried it, so I was good to go!

I modified the recipe a little bit, using whole eggs and adding in pecans for a little protein and crunch. They were delicious! Hubby gave them two thumbs up! Next time I think I will serve fruit on top. These pancakes are a great, healthy way to start your day.

Low Carb Pancakes 
From Healthy and Homemade
Printable Version
Makes 8 pancakes
Ingredients 
4 ounces cream cheese, at room temperature (I used the 1/3 less fat version)
4 eggs
6 tablespoons Flax meal
2 tablespoons coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup pecans

Directions
In a large bowl combine all of the ingredients and whisk to combine. Heat a nonstick skillet or griddle over medium heat. Use a 1/4 measuring cup to drop your pancakes onto the skillet. Flip when golden brown on one side. 

Serve with butter and syrup. These are also great when refrigerated or frozen! :)

Pumpkin Oatmeal

The cooking blog world is being inundated with pumpkin recipes right now, so I thought I'd add one more. If you're feeling fall-ish and want a little pumpkin in your life try this clean eating pumpkin oatmeal. 

I'm going to save you the disappointment I experienced and come right out with the truth: this does not taste like pumpkin pie.  It tastes likes pumpkin oatmeal, thus I changed the title to reflect this. It is however very pumpkiny and filling and healthy. It's also a beautiful orange color and will help you get into the fall spirit. 

Pumpkin Oatmeal
Serves 1
From The Gracious Pantry
Printable Version
Ingredients
1/4 cup dry oats, cooked (I used steel cut oats)
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice (I created my own with cinnamon, nutmeg, allspice, and ginger)

1 tablespoon flax seeds (I used ground)
1/4 cup pecans
Maple syrup to taste

Directions
Cook oats according to package directions. In the last five minutes of cooking stir in the pumpkin puree, flax, and pumpkin spice.

Scoop mixture into a serving bowl and top with pecans and maple syrup. 

Strawberry Spinach Salad with Turkey Bacon and Caramelized Onions

When I decided to make this salad with strawberries and spinach, I knew I had to make it more appealing to my husband who completely despises fruit in his salads. I had turkey bacon on hand, and knew that adding it to the salad would help entice him. Then I decided to caramelize the onions in the pan after I cooked the bacon and guess what? The bacon and caramelized onions definitely did the trick.  Hubby gobbled this salad up! I added toasted pecans and whipped up a very simple vinaigrette with blueberry balsamic vinegar and olive oil. It was a darn good salad if I do say so myself!

Strawberry Spinach Salad with Turkey Bacon and Caramelized Onions
An Ashley's Cooking Adventures Original
Printable Version
Ingredients
2 cups spinach
1 cup fresh strawberries, sliced
4 slices turkey bacon
1/2 white or yellow onion, slices into rings
1/2 cup pecans
1/4 cup olive oil
1/4 cup blueberry balsamic vinegar
salt and pepper

Directions
Heat one 1/2 tablespoon of olive oil in a large skillet and cook the turkey bacon until crispy. Remove the bacon and allow to cool, but leave the oil in the pan.

Add the onion slices to the pan and heat pan to medium high heat. Allow to cook on both sides until browned and caramelized. 

Remove onions and allow to cool a bit. Meanwhile toast pecans in a small separate pan for about 3 minutes, making sure to toss frequently. 

Place spinach and strawberries in a serving dish for the salad. Whisk the olive oil and balsamic vinegar together, adding salt and pepper to taste.

Place the bacon, onions, and pecans on the salad and drizzle with the vinaigrette. Season with additional salt and pepper if desired. 

Apple Pie Baked Oatmeal

Oatmeal is such a great breakfast. It's healthy, filling, and quick. This baked oatmeal is perfect for weekday mornings when you're in a rush. It kicks the butt of the Quaker Oat envelopes I usually eat! I'd seen Baked Oatmeal on several blogs but Megan's sold me. She gives so many different variations it was hard for me to choose. I went with the Apple Pie version because I wanted to use fresh fruit and because Apple Pie is just too yummy sounding not to try. I also added in chopped pecans for a little crunch. This baked oatmeal is super easy, very comforting, and delicious when heated up with a little milk. When cut into squares, baked oatmeal also travels well for an easy snack. I'm going to try Megan's peanut butter recipe next.  

Apple Pie Baked Oatmeal
From Food and Whine
Printable Version


Ingredients
1 1/2 cups quick cooking oats
1 teaspoon baking powder
2 tablespoons flax seed meal
1/4 cup honey or brown sugar
3/4 cup milk (I used Vanilla Almond Milk)
1 teaspoon vanilla (my Homemade Vanilla Extract is pictured in the vodka bottle)
1 egg
1 tablespoon melted butter (I omitted this accidentally and couldn't taste a difference!)
1 diced apple
1/2 cup chopped pecans
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Mix together the dry ingredients in a bowl. Mix wet ingredients separately and add to the dry ingredients. Mix until combined. Pour mixture into a lightly greased 8X8 pan. Cook for 20-25 minutes until the edges are golden brown. Will keep for about a week if covered in an airtight container.

Brand New Blog & Mom's Chicken Salad

So what do you think of my new blog??? I'm in love! I must confess I keep clicking on it just to see those cute images of Wendell & I reappear. Jen @ Blue Yonder Design put this together for me in no time and was amazing to work with! She did everything I asked and was so great about communicating. I never expected this pretty new blog to be ready so quickly! I'd love to hear your feedback and thank you to the friends who already have commented on it!


Onto the chicken salad.......

 I want to clarify right off the bat that this delicious chicken salad recipe is actually from my Mom's wonderful friend Brenda, but my Mom has made it so many times over the years that I now think of it as her chicken salad. Mom makes it for luncheons, special occasions, or at my request (I've requested it too many times to count!). My dear girlfriends and I enjoyed it on the beach for a picnic. This salad needs time to rest, so make it the night before and serve with croissants. Myself, well I like it straight from the container with a big spoon. 


Mom's Chicken Salad
Thanks Brenda!
Printable Version

Ingredients
4 cups cooked chicken breasts, cubed
6 hard boiled eggs, diced
1 cup diced celery
1 cup pecans, chopped
1 cup sliced red seedless grapes 
1/2 cup chopped onion
3/4 cup Marzetti slaw dressing
3/4 cup Miracle Whip (not mayo!)

Directions
Mix all ingredients in a large bowl and let stand overnight. 

Apple Crisp

Since it is fall and I received an abundance of apples in our latest Farmer's Market bag (Eric and I paid for 12 weeks of fruits and veggies at our local Farmer's Market and pick up a full bag of produce every week), I decided to try another Apple Crisp recipe.

Apple Crisp is one of my favorite desserts. My mom makes an incredible apple crisp and I've really missed it since moving to Virginia. I decided that this year it was time to make my own.

The first time I tried to make Apple Crisp was just a few weeks ago and I wasn't very happy with it. It tasted great, but didn't look very good, and was not even close to Mom's apple crisp.

This time, I tried a different recipe that I found on Food Network. It's made by The Neely's but I modified it, since they say to divide it up into several small ramekins. I used a 9 X 13 cake pan, but would suggest a 9 x 9 pan because the filling is not as thick as I would have liked it.

This apple crisp is certainly delicious and looks better than my first attempt, but I have to admit - it's still not as as good as my Mom's. The topping my Mom makes is fantastic, thick and crispy...there's just no comparison.

Here's the recipe. Don't get me wrong, it's good, it's just not Mom's!

Ingredients

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into 7 to 8-ounce ramekins or 9 X 9 pan.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake  for 35 to 40 minutes. Cool 10 minutes before serving.